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How to make bean curd in family

1. Prepare old tofu, white wine, dried chili powder, salt, white sugar, chicken essence and blending oil. Cut the old tofu into small pieces and drain it for at least a day and a night. Take a sealed container and cover it with straw. Then cover with plastic wrap and seal and let it ferment.

2. Pickled fermented bean curd: after the bean curd billet is boiled with water, salted, added to the altar, and fermented into fermented bean curd. The characteristics of this processing method: tofu blanks are directly loaded into the jar without fermentation (no pre-fermentation), carry out post-fermentation, and mature depending on the microorganisms brought into the excipients. Its disadvantages are lack of protease, long fermentation time, low amino acid content, poor color and flavor, such as Sitangchang fermented bean curd and Hunan Zili mildew-free fermented bean curd.

3. First of all, cut the bought tofu into small pieces, put it evenly in the basket, and then put it in a ventilated place to dry for a day. Cover the air-dried tofu with a lid or something, and put it in an airless, dark place for a week. A week later, when you open the lid, you will find that there is a layer of white or yellow mold on the tofu, and you can take it out and return to the seasoning.

4. White fermented bean curd: put fermented and moldy bean curd blocks into high liquor in turn, so that all surfaces of bean curd blocks can be covered with liquor, and put bean curd blocks stained with high liquor into clean glass bottles or ceramic pots. Pour in a cool brine without red koji rice noodles and submerge the tofu blocks.

What does white fermented bean curd do by itself?

Prepare two small bowls, one with high spirits, and the other with common high spirits at home, and the other can be prepared according to your own habits. Pick up a piece of moldy tofu, first dip in white wine, and then dip in the sauce. After dipping it, put it in the sealed jar and use the sealed box of the buckle. After all is put away, put in the oil, the oil had better be able to submerge the bean curd completely, can keep the quality.

Old tofu, white wine, dried chili powder, salt, sugar, chicken essence, blending oil (forgot to blend oil when taking pictures). Cut the old tofu into small pieces and drain it for at least a day and a night. (this time drained for 36 hours) take a sealed container and cover it with straw (I couldn't find the straw, and I used the remaining leaves of the Dragon Boat Festival). Cut the drained tofu into small cubes and code it evenly on it.

The production method of white bean curd is as follows: preparing ingredients: 50g salt, 20g chili noodles (individual taste increases or decreases as appropriate), 10 grams of high liquor (personal taste increases or decreases as appropriate), and a jar. Boil the tofu and bring it to the boil for one minute. Tofu must be cool and dry, or it can be dried for a day. After drying, put in the chili noodles, salt, mix well, be careful not to break the tofu.

White fermented bean curd: put the bean curd into the liquor and soak it in the seasoning. Red fermented bean curd: the same as white fermented bean curd, but add red koji rice noodles. Oil fermented bean curd: use rapeseed oil or small ground sesame oil in the same step as white fermented bean curd. Spicy fermented bean curd: in the same step as white fermented bean curd, add chili powder and red pepper powder. Fermentation: keep the suitable temperature, generally 4 °- 30 °. When the temperature is high, it can be put in the refrigerator for fermentation. The fermentation time is about 15-30 days.

Preparation method of white fermented bean curd

1. Appropriate amount of white tofu, liquor, pepper powder, five-spice powder and salt. The right amount of oil, tender white tofu bought back to wash clean and dry water. The white tofu that controls the dry water is placed on a clean, oil-free and water-free strain. you can use the steamer of the home steamer or the sieve of bamboo. In short, it should be oil-free and water-free, and you can filter water below. Remember to put a plate below to pick up the water.

2. White fermented bean curd (called Nanwei fermented bean curd in some places) first cut the pressed old tofu into pieces (which are sold in the old tofu market that specializes in tofu) find a piece of cardboard or cereal grass, put the tofu on, and then put a layer of cling film on the tofu and put a layer of newspaper on it. Seal 3, put it for 10-20 days, open it for observation, find that the white hair is normal, and wait for the standing white hair to fall down and finish mildew.

3. The production process: spread out the bought tofu and dry it in the sun for a day (so that the tofu is not easy to disperse), cut the tofu into small pieces with a knife, roll each piece in salt, and fill it with salt. Put it into a container with small eyes and let it drip for 4 to 5 hours. Put the big powder, grass and fruit powder, pepper powder, chili powder and salt together and mix well. Cut the ginger into thin shreds and set aside.

4. The production method of white bean curd is as follows: preparing ingredients: 50g salt, 20g chili noodles (personal taste increases or decreases as appropriate), 10g high liquor (personal taste increases or decreases as appropriate), and a jar. Boil the tofu and bring it to the boil for one minute. Tofu must be cool and dry, or it can be dried for a day. After drying, put in the chili noodles, salt, mix well, be careful not to break the tofu.

5. White fermented bean curd: put the bean curd into the liquor and soak it in the seasoning. Red fermented bean curd: the same as white fermented bean curd, but add red koji rice noodles. Oil fermented bean curd: use rapeseed oil or small ground sesame oil in the same step as white fermented bean curd. Spicy fermented bean curd: in the same step as white fermented bean curd, add chili powder and red pepper powder. Fermentation: keep the suitable temperature, generally 4 °- 30 °. When the temperature is high, it can be put in the refrigerator for fermentation. The fermentation time is about 15-30 days.

How to do white fermented bean curd?

Right amount of white tofu, right amount of liquor, right amount of pepper powder, right amount of five-spice powder, right amount of salt. The right amount of oil, tender white tofu bought back to wash clean and dry water. The white tofu that controls the dry water is placed on a clean, oil-free and water-free strain. you can use the steamer of the home steamer or the sieve of bamboo. In short, it should be oil-free and water-free, and you can filter water below. Remember to put a plate below to pick up the water.

Old tofu, white wine, dried chili powder, salt, sugar, chicken essence, blending oil (forgot to blend oil when taking pictures). Cut the old tofu into small pieces and drain it for at least a day and a night. (this time drained for 36 hours) take a sealed container and cover it with straw (I couldn't find the straw, and I used the remaining leaves of the Dragon Boat Festival). Cut the drained tofu into small cubes and code it evenly on it.

White fermented bean curd: put the bean curd into the liquor and soak it in the seasoning. Red fermented bean curd: the same as white fermented bean curd, but add red koji rice noodles. Oil fermented bean curd: use rapeseed oil or small ground sesame oil in the same step as white fermented bean curd. Spicy fermented bean curd: in the same step as white fermented bean curd, add chili powder and red pepper powder. Fermentation: keep the suitable temperature, generally 4 °- 30 °. When the temperature is high, it can be put in the refrigerator for fermentation. The fermentation time is about 15-30 days.

The practice and formula of fermented bean curd

1. Pickled fermented bean curd: the bean curd blanks are boiled with water, pickled with salt, loaded with auxiliary materials, and fermented into fermented bean curd. The characteristics of this processing method: tofu blanks are directly loaded into the jar without fermentation (no pre-fermentation), carry out post-fermentation, and mature depending on the microorganisms brought into the excipients. Its disadvantages are lack of protease, long fermentation time, low amino acid content, poor color and flavor, such as Sitangchang fermented bean curd and Hunan Zili mildew-free fermented bean curd.

2. The practice of fermented bean curd: prepare tofu and cut it into small pieces. Prepare a sealed container and put the bean curd into it. Prepare the glutinous rice and steam it in a steamer. Put the steamed glutinous rice into a bowl, add the right amount of salt and red koji powder, and stir well. Spread the glutinous rice evenly on the tofu cubes.

3. The methods and recipes are as follows: the required ingredients are tofu, fermented bean curd, white wine, sea pepper noodles, pepper noodles, sesame seeds, chicken essence, salt and sugar. Buy 3 jin of old tofu. Steam for 5 minutes, then cool and add fermented bean curd. Fermented bean curd is soaked in water, tofu is more likely to be covered with fermented bean curd in water, and dried fermented bean curd is easy to spread unevenly. Put each piece of tofu separately and wait for mildew during this period.

4. Cut it into pieces and put it on paper to ferment. Materials: hairy tofu, right amount of salt, right amount of pepper powder, right amount of rice wine. Prepare the ingredients, that is, hairy tofu, as shown in the picture. Cut the tofu into small cubes, put it on white paper, put it in a cool place, and let them ferment naturally for a week or so. A week later, the tofu was covered with "white hair", even if the fermentation was successful. Mix the chili noodles, pepper powder and salt, as shown in the picture.

5. The general temperature should be kept at 20-25 ℃ and the humidity should be kept at about 80%. During the curing process, the container should be sealed to prevent contamination of miscellaneous bacteria and evaporation of water. If there are conditions at home, you can use a food-grade fermentation box to control the fermentation environment, the effect will be better. Homemade bean curd is an interesting process. You can not only experience the fun of making traditional food, but also adjust the formula according to your own taste to produce unique home-cooked food.

6. If you want to eat bean curd, you don't have to buy it. The recipe tells you that spicy and spicy rice tastes better than what you buy. Sharing a delicious and practical home-cooked dish, fermented bean curd, also known as bean curd, is a traditional folk delicacy that has spread in China for thousands of years. Today, the editor will share the practice of "homemade fermented bean curd". Friends who like it can collect it first and try it on their own when they are free.